bachelor chili - mk2

chili.md

• 1 onion, chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 4 tablespoons chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can pinto beans, drained
• 1 (14 ounce) can diced tomatoes
• 1 can chipotle peppers in adobo sauce
• 1 diced bell pepper
• 2 habaneros
• 2 to 3 cups chicken broth
• 1.5 cup frozen corn kernels, thawed
• Salt to taste

prep :

1. Bring the chicken broth to a rolling boil. Once it hits the boil, reduce the heat and put the corn for 10 minutes. While that is going on…
2. Take diced meat and put it in a bowl with all of the seasoning. roll it around and get the meat nice and seasoned. If you don’t do this you may end up later biting into a piece of meat that’s completely unseasoned and that’s not so enjoyable.
3. Remove the chipotle peppers from the can and set aside the liquid. Dice the peppers

actual cooking :

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion garlic and diced peppers and saute, stirring occasionally for about 3 minutes until onion softens.
2. Increase heat to medium-high, add meat and stir with a wooden spoon. Add the rest of chili power, black pepper, and cumin; stir and continue the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally. You want it lightly browned but you can’t tell how well it’s cooked due to the seasoning.
3. Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn, sauce from the adobo peppers. Taste and add salt if needed.
4. Continue to cook for 5 to 10 more minutes, stirring occasionally.
5. Add more broth if the chili is too thick. To serve, ladle chili into bowls.

Serves 4.
an alternative to heating oil in a large pot is to cook the bacon first in a skillet and use the leftover fat to sauté the veggies and brown the meat. But you end up with more dishes to do if you do it like this.

http://tinyurl.com/chili88